Sausage and Pepper Stuffed Bread Recipe

When I first tried this Sausage and Pepper Stuffed Bread Recipe, I was amazed at how such simple ingredients could come together to create something so comforting and flavorful. This recipe is a family favorite because it’s like the best of a hearty sandwich wrapped in a golden, soft loaf that’s perfect for sharing over casual dinners or game nights. Whether you’re feeding a crowd or just craving something satisfying, this stuffed bread hits all the right notes every time.

What makes this Sausage and Pepper Stuffed Bread Recipe stand out is the balance of savory sausage, sweet bell peppers, and melty cheese all tucked into tender, warm bread. I love how you can prepare it fairly quickly, yet it looks and tastes like you’ve put in much more effort — making it perfect for those busy weeknights or last-minute gatherings. Once you try it, I bet you’ll find yourself making it again and again!

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Ingredients You’ll Need

All these ingredients come together to create that perfect stuffed bread experience — juicy sausage, sweet and colorful peppers, aromatic herbs, and oodles of melty cheese. Using Pillsbury Italian bread dough makes the process super accessible and ensures light, fluffy bread that hugs the filling beautifully.

• Italian sausage: Choose sweet or hot depending on your spice preference; removing the casings helps it crumble evenly while cooking.
• Red and yellow bell peppers: These add sweetness and a pop of color, making the filling vibrant and fresh.
• Large onion: Adds sweetness and depth of flavor once softened; don’t skip this step.
• Garlic powder: Easy way to infuse that warm garlic flavor without extra chopping.
• Dried oregano and basil: Classic Italian herbs that marry beautifully with the sausage and peppers.
• Pillsbury Italian bread dough: Using this store-bought dough saves time and guarantees a tender, fluffy loaf that bakes perfectly.
• Provolone and mozzarella cheese: A mix that melts just right, offering both sharpness and stretchiness in every bite.
• Extra virgin olive oil: Adds moisture and richness when brushing the bread.
• Parmesan cheese: Sprinkled on top for a savory, golden crust.
• Marinara sauce: Essential for dipping — brings a tangy, tomatoey finish that complements the bread beautifully.

Variations

I love making this Sausage and Pepper Stuffed Bread Recipe my own by swapping in different cheeses or adding extra spices. Feel free to experiment with the filling — it’s a forgiving recipe that handles tweaks like a charm.

• Cheese swap: Sometimes I like to add sharp cheddar or sprinkle in some feta for a tangy twist that my family can’t get enough of.
• Veggie boost: Adding mushrooms or spinach is a great way to sneak in extra veggies and add complexity.
• Heat level: Using spicy Italian sausage or adding red pepper flakes can turn up the heat if you like a little kick.
• Gluten-free option: I’ve had luck using gluten-free bread dough alternatives, just be sure to adjust baking times accordingly.

How to Make Sausage and Pepper Stuffed Bread Recipe

Step 1: Brown the Sausage and Sauté Peppers and Onions

First, grab a large skillet and give it a quick spray with cooking spray — that way, the sausage won’t stick and cleanup is easier. Brown the sausage over medium heat, breaking it up into crumbles as it cooks. Once it’s almost done, toss in the diced onions and both colors of bell peppers. Cook everything together until the veggies soften, about 7 to 8 minutes. This slow softening brings out their sweetness and blends beautifully with the sausage. Then drain any excess grease if you see it pooling in the pan. Finish by stirring in the garlic powder, oregano, and basil for that classic Italian flavor boost. Set the filling aside to cool — it prevents the dough from getting soggy when you assemble later.

Step 2: Prepare the Dough and Butterfly the Loaf

Open your Pillsbury Italian bread dough and place it on a generously floured surface. Here’s the trick I discovered: slicing the loaf down the center just enough to “butterfly” it without cutting all the way through makes it much easier to spread and stuff without falling apart. You’ll want to gently open it like a book and stretch it out slightly — this creates the perfect pocket for your filling to nestle in.

Step 3: Stuff, Fold, and Seal

Divide your filling in half and spread one half down the center of the opened dough. Layer half of the provolone and mozzarella on top — be generous with cheese because it melts beautifully and adds so much richness. Now carefully fold one side of the dough over the filling and brush the edge with egg wash to help seal. Then fold the other side over, sealing the loaf completely. Don’t forget to fold both ends in and press to seal — trust me, this little extra step keeps all your delicious filling inside during baking. Repeat with the other loaf for your second stuffed bread.

Step 4: Brush, Top, and Bake

Place each loaf seam-side down on a baking sheet sprayed with cooking spray to prevent sticking. This is where I like to brush the entire surface with egg wash — it gives you that lovely golden color and a slight sheen. Sprinkle parmesan cheese on top to add a nice crusty, flavorful layer after baking. Pop these beauties in a preheated 400°F oven for 15 to 18 minutes until the top is gorgeously golden brown. Once out of the oven, give them 5 minutes to cool down — it helps when slicing and keeps the cheese from oozing out too quickly. Cut carefully, serve, and don’t forget the warm marinara sauce for dunking!

How to Serve Sausage and Pepper Stuffed Bread Recipe

Garnishes

I like to keep it simple when garnishing — a sprinkle of fresh chopped basil or parsley brightens the plate and adds a fresh pop of green. Sometimes I’ll add a dusting of extra parmesan on top just before serving for a little extra cheesy touch. A small bowl of warm marinara sauce on the side is a must-have to dip each slice — it elevates the flavors and makes it feel extra special.

Side Dishes

Since the stuffed bread is filling, I like to pair it with light sides like a crisp green salad or roasted veggies. A simple Caesar salad works especially well, adding a crunchy, tangy contrast. Sometimes I throw together a quick garlic butter green beans or steamed broccoli for some color and nutrition.

Creative Ways to Present

For special occasions, I like to slice the loaf into thick rounds and arrange them on a large wooden board surrounded by small bowls of different dipping sauces—marinara, garlic aioli, or even pesto. It turns simple stuffed bread into an interactive appetizer that guests love digging into. Decorating the board with fresh herbs and colorful veggies makes it visually stunning with minimal effort.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover stuffed bread in an airtight container or wrapped tightly in foil at room temperature for up to two days. If you want it to stay softer, wrapping in foil instead of plastic wrap works better. When I’ve saved leftovers, I find that reheating gently keeps the bread from drying out.

Freezing

This recipe freezes surprisingly well! After assembling but before baking, I wrap each loaf tightly in plastic wrap and then foil. When I’m ready to eat, I thaw it overnight in the fridge and then bake as usual, adding a few extra minutes to the bake time. It’s a great make-ahead option if you want to prep for busy weeks or unexpected guests.

Reheating

To reheat leftovers, I gently warm the stuffed bread wrapped in foil at 350°F for about 10-12 minutes, which keeps the crust from hardening too much while melting the cheese again. If you want a crispier crust, unwrap it for the last few minutes of reheating. I always recommend serving with some fresh marinara sauce on the side to keep it saucy and delicious.

FAQs

Final Thoughts

This Sausage and Pepper Stuffed Bread Recipe is one of those comforting dishes that instantly brings everyone to the table with a smile. I love how versatile it is — easy enough for a quick weeknight meal but impressive enough for guests or celebrations. If you enjoy cozy, flavorful food that doesn’t require hours of prep, try this recipe soon. I promise you’ll love the melty cheese, savory filling, and golden bread as much as my family does!

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